pretty by the bay

This weekend we played host to my mom’s youngest sister, the famous Aunt B. You don’t have a meal with Aunt B.; you have a dining experience. Like me, she gets excited over interesting restaurant menus and enjoys having lengthy conversations about pastries, spices and artisan jam. Who wouldn’t want to hang out with someone like that?

Every time Aunt B. comes to visit, I rack my brain to think of a great restaurant to take her to – one that will impress her with ambiance, service, and (of course) stellar food. This time around, we decided on Zuni Cafe, a local institution known for its use of seasonal, organic ingredients in a simple, delicious menu inspired by French and Italian cuisine. I’ve been to Zuni for lunch, but this was my first dinner experience, and I knew Aunt B. and I were destined to order their most famous dish: Roast Chicken for Two. Just as my aunt agrees with my philosophies on pastries, spices and artisan jam, she agrees that roast chicken is one of the world’s most perfect foods. Zuni roasts theirs to order, so it takes about an hour for dinner to arrive at your table. We made the most of our wait and ordered an array of lovely appetizers.

Cheese Sampler:

(on the left, Parmigiano Reggiano with date and fig spread)

(and on the right, soft farmer cheese with fresh strawberries. This was like a creamy, smooth, salty ricotta!)

Next course: Ricotta gnocchi with green garlic and broccoli blossoms, served in a light butter sauce.

I can’t describe how delicate these were. Totally different from potato-based gnocchi, they were like delicate pasta souffles. The ricotta flavor was quite prevalent, and they lacked that chewy pasta texture (which was a good thing, as it made them melt in your mouth).

We also shared Zuni’s famous Caesar salad, but I was so excited to dig in that I forgot to take a photo! Oh well, you can see it peeking out from behind Corey’s pre-dinner Sazerac. (For the record, it truly is one of the best Caesar salads I’ve ever had).

Good food and great conversation made the hourlong wait fly by. Before we knew it, our server arrived with this thing of beauty:

Here is is: the incomparable roast chicken, served with Zuni’s equally famous “bread salad” and mustard greens dressed in a tangy vinaigrette. Let’s talk about each of these components, shall we? First, the chicken. Perfectly moist, perfectly seasoned, carved to perfection. The recipe is featured in the Zuni cookbook, and it’s quite simple – as roast chicken should be. Quality chicken + simple seasonings + perfect temperature = insanely delicious.

And about that bread salad. I wasn’t sure what to expect. Would it be similar to a cold panzanella? Aunt B. surmised it would be something served warm, almost like a dressing or stuffing, and she was spot on. Chunks of bread seasoned with scallions, garlic, pine nuts and currants, dressed with the same light vinaigrette that coated the mustard greens. This was un.REAL. I have to make this at home. It was such an interesting take on traditional stuffing, and it retained a nice, chewy texture since it wasn’t cooked inside the bird. It was a perfect accompaniment.

And finally,the mustard greens. Visually, they were stunning, but taste-wise, they were too bitter for me and didn’t add much to the dish.

Though designed for two to share, this dish could have fed our entire table. We chose to take the leftovers home in order to enjoy a dessert split three ways: Sonora Wheat Cake with Brown Sugar Creme Fraiche Ice Cream. The cake tasted like a buttery graham cracker crust…in cake form. Imagine that, if you will. It was crumbly and subtly sweet, delicious with the ice cream and a few mascerated berries.

It’s so fulfilling to visit a landmark restaurant and enjoy a meal that lives up to your (and your foodie aunt’s) expectations. Time to dream up a creative use for those roast chicken leftovers…